When I was a child, my Grandma loved to go fishing but she didn’t like fish. So she would can it and send it to us – it was always salmon! My Mom made the best salmon cakes with it and we all loved them (except my Grandma!). The dill sauce makes these super delicious!
FOR THE PATTIES
16 ounces canned salmon
2 cups loosely packed soft breadcrumbs
1⁄3 cup finely chopped green onions or 1⁄3 cup chives or 1⁄3 cup shallot
1⁄4 cup milk
2 eggs, beaten
2 tablespoons finely chopped parsley or 2 teaspoons dried parsley
2 tablespoons lemon juice
1⁄8 teaspoon finely ground black pepper
1⁄4 teaspoon dill weed
3⁄4 cup cracker crumb (I use Ritz crackers)
4 tablespoons butter or 4 tablespoons margarine
FOR THE DILL SAUCE
1⁄4 cup mayonnaise
1⁄4 cup sour cream or 1⁄4 cup plain yogurt
1⁄2 teaspoon dill weed
1 1⁄2 teaspoons lemon juice
Make the dill sauce first by combining the mayonnaise, sour cream, dill weed and lemon juice in a small bowl, refrigerate until ready to serve.
In a large bowl flake the salmon into fine flakes, combine with soft bread crumbs, onion of choice, milk, eggs, parsley, lemon juice, pepper, and dill weed.
Shape into 8 patties about 3/4-inch thick (I use a hamburger patty mold).
Dip patties into cracker crumbs to coat.
Melt butter or margarine in a large skillet.
Pan fry patties until golden brown on both sides.
Serve with Dill Sauce.
OPTIONAL: Serve with lemon wedges to squeeze over patties.
Amount Per Serving – 1 patty
Total Fat 12 g
Cholesterol 68 mg
Sodium 412 mg
Potassium 106 mg
Total Carbohydrate 8 g
Protein 25 g
Vitamin A 4 %
Vitamin C 17 %
Calcium 4 %
Iron 6 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.